Yield: 8 (3/4 cup) servings Cooking Time: 10 minutes
Prep Time: 10 minutes Total Time: 20 minutes
8 oz. whole wheat angel hair pasta ¼ cup vegetable broth
1 ½ tablespoons olive oil 1/8 teaspoon crushed red pepper
½ cup Swiss chard stalks, thinly sliced 1 teaspoon kosher salt
1 ½ cups portobello mushrooms, clean and sliced 6 cups or ½ lb. Swiss chard, shredded
½ cup shallots, thinly sliced Fresh ground black pepper
1 tablespoon fresh garlic, minced
Follow the prep technique next to each ingredient.
Cook pasta, following the package instructions. In a large skillet sauté portobello mushrooms, shallots, Swiss chard stalks, crushed red pepper and garlic with the olive oil. Add the vegetable broth and reduce to half. Add the Swiss chard and sauté until wilted. Fold in the cooked pasta and season with salt and pepper.
Serve with parmesan on the side.
sat fat 3.58g
- low carbohydrate / low sugar
- whole food, plant-based
- whole grain
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